Friends, here’s a real simple coconut slice for when you need something quick and easy. Whip it up in a matter of minutes, bake it, let it cool, store it. It’s that fat snack that you need to have on hand for a mid morning pick me up. It fills the tin for when the hoards come home from work, school or training and start poking around the fridge. As long as no one is allergic to coconut, it’s six ingredients won’t set anyone off, so you can share it with an eclectic mix of food intolerants. It’s cheap. It’s a good basic recipe that you can mess around with.
Real Simple Coconut Slice – Paleo, AIP
Looking for the recipe? Scroll all the way down.
Look, I’ll be honest. This Real Simple Coconut Slice is nothing special, but not every snack needs to top the list for Mother’s Day Brunch. Sometimes you just don’t have the time or the inclination to spend any more time in the kitchen. Sometimes you just need a recipe that can be made in a flash. That fills the need for fat. Something that doesn’t contain eggs, butter, nuts, or seeds, yet holds together well and is perfect for a lunchbox. No fiddling, no rolling, no shaping. Mix it, flatten it, bake it – that’s about as much energy as you want to dedicate. There’s already enough stuff in the kitchen that you need to do.
Paleo Snack Attack
If you wander over to our snack shelf, you’ll find six jars. A couple of times a day, Fiorenzo picks and chooses between coconut chips, macadamia nuts, brazil nuts, almonds, dates, and sultanas. Stored in the cupboard above, if you poke around, you’ll find the seeds: poppy, sesame, chia, pumpkin, sunflower. And in the fridge, sometimes, alongside the olives, you’ll find the dairy. In our hearts and eating patterns, we’re primal. We don’t over indulge, but nor do we shy away from heavy cream, butter and a little cheese. In the freezer, you’ll find pre-sliced loaves of Paleo Bread with Cassava Flour and Linseeds, and hearty Fruit and Nut Bread. Snacks are good. They help make life flow.
But every now and again, especially after I’ve been away, I find a short stint on the Autoimmune Protocol is really worthwhile, so all of my normal snacks are out. The AIP strips things back to their bare minimum and cuts out all those things that might aggravate the immune system. I don’t find it difficult, as long as I have my wiggle-room foods, and a baked snack. This Real Simple Coconut Slice serves me just fine. Mid-morning – when I’ve already been active for 4 hours and lunchtime is still far away – a slice or two is sustaining.
It’s one of those recipes that’s open to suggestion. Even within the limits of the AIP you can mess around. Add a teaspoon of cinnamon, the rind of a lemon, or fresh, finely minced ginger. Small pieces of dried apple, a few raisins, or thinly sliced dates. (Don’t go too heavy with the dried fruit – I’ve tried it. Apart from possibly spiking your blood sugar levels, it won’t hold together.)
Once reintroductions start, things get more interesting. An egg, of course, can be added instead of the gelatin. Butter can take the place of coconut oil. Substitute half of the shredded coconut for almond flour. Try it with vanilla and blueberries, or smashed up dark chocolate and walnuts. Add a scoop of collagen peptides as a nutritious bonus.
I make this either in the food processor, or by hand. There’s no real difference. I’ve also made it with and without baking powder. I think the baking powder makes it a little softer, but you can leave it out. It’s so simple – melt your oil, dissolve your gelatin, mix it all up, squash it into a pan and level it off, score it into bars. Bake. Cool completely. Eat when needed.
Like I said, it’s not going to transport you to Food Lovers Paradise – but for the little time and effort required, you’ll be so glad to have it on hand.
On the Side
Carob and Ginger Spice Cookies – Really lovely, crisp and crunchy AIP cookies.
Paleo Bounty Balls – Full of good fat and fun. No bake, lots of squidging.
Paleo Cut Out Cookies – Without grain, with ground almonds.
Hope you like it, however simple! If it happens to hit the spot for you, be a love and rate it.
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- ½ cup coconut oil
- 1 sheet gelatin (or 1 teaspoon)
- 120mls water, divided
- 2 cups finely shredded coconut
- 1 cup cassava flour
- ¼ cup muscovado sugar
- 1 teaspoon baking powder
- Preheat the oven to 180°C/350°F, and line a 28cm/11inch x 21cm/8inch baking tray with parchment paper.
- Melt the coconut oil over a low heat and set aside.
- Dissolve the gelatin in 60 mls water.
- Place the shredded coconut, cassava flour, baking powder and muscovado sugar into a large bowl or into the food processor, and mix well.
- Add the coconut oil, gelatin, and the remaining 60 mls of water. Mix thoroughly.
- Scoop the mix into the baking tray. Press it down evenly and use a rubber spatula to score into 16 portions.
- Bake for 35 minutes or until golden.
- Remove from the oven. Allow to cool completely. Store in an airtight tin.
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